Jill, as the resident rfc soupaholic, do you have a favorite recipe for
cream of asparagus soup? I'm still buying beautiful asparagus for 89-
99¢/lb. and thought I'd make some.

I found this recipe, but thought I'd ask the expert!

Thanks,
Wayne

1 pound [454 g] fresh asparagus spears
1 medium onion, diced
1 tablespoon [15 mL] butter
3 cups [750 mL] chicken broth
1 medium potato, peeled and diced
1 stalk celery, chopped
1 sprig fresh thyme or
1 teaspoon [5 mL] dried thyme
Salt and freshly ground white pepper, to taste
1 cup [250 mL] cream, half and half or milk

Soak and rinse asparagus spears.

Remove and reserve top 1 inch [2.5 cm] of each spear; discard tough lower
part, reserving middle section of stalks.

In a 3-quart [3-L] casserole, over medium heat, saute diced onion in melted
butter for 3 to 5 minutes, until translucent.

Pour in chicken broth; add asparagus tips and stems, potato dices, chopped
celery, thyme, salt and pepper.

Cover; bring to a boil. Reduce heat to low and simmer for 12 to 15
minutes, until vegetables are soft.

Remove from heat; leave to cool.

Remove and set aside asparagus tips.

Pour half mixture into a blender container. Cover and puree at high speed
for 20 to 30 seconds, until really smooth.

Press through a fine sieve, into casserole.

Repeat with remaining half of mixture.

Delicately stir in reserved asparagus tips and cream [half and half or
milk].

Reheat thoroughly, or refrigerate and serve cold.